South River Lavender

Lavender Lemonade

1 cup steeped lavender

3 cups lemonade

Allow lavender water to cool. Add 1 cup steeped lavender (below) to 3 cups of your favorite lemonade or to homemade lemonade (below).

Steeped Lavender

Cut 25 stems of fresh lavender below the bottom flower or 2 Tablespoons dried Culinary Lavender. Steep lavender flowers in 1 cup boiling water for 15 minutes. Strain and discard flowers.

Homemade Lemonade

3 cups water

2/3 cup sugar

1 cup freshly squeezed lemon juice, about 5 large lemons

Combine 3 cups water and sugar in saucepan. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill. Serve over ice. Garnish lemonade with lavender stems, if desired.

Lavender Shortbread

1 ¼ cups all-purpose flour

3 tablespoons sugar

½ cup butter

1 t. vanilla (optional)

1 tablespoon dried culinary lavender*

Preheat oven to 325°. Mix flour & sugar, cut in butter & add lavender. Sprinkle with vanilla and roll to ¼” thickness. Bake for 20 min.

Provence Vinaigrette

1 cup balsamic vinegar
1 t. shallot or garlic, minced
1 T. Dijon mustard

1 t. Herbs de Provence
3 cups olive oil

Salt and pepper, to taste

Whisk together first 6 ingredients. Let stand for 10 minutes. Add remaining ingredients. Toss in salad or use as marinade.